COFFEE AND ICE CREAM RECIPE RECIPES

Steps:

• Combine coffee, sugar, and marshmallows in a 1 1/2-quart saucepan; cook over medium heat, stirring constantly, until marshmallows melt and mixture is well blended. Chill.
• Combine coffee mixture, whipping cream, half-and-half, vanilla, and salt in a large mixing bowl, stirring until well blended. Pour mixture into freezer can of a 1-gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 1/2 to 2 hours before serving. Scoop into individual bowls, and serve immediately.

Steps:

• Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
• In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don’t let it boil.
• Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 30 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour.
• Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.